adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pasta primavera salad
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Italian summer salad with asparagus, peas, and ham – a zesty twist on tradition.
Ingredients:
  • 125ml (1/2 cup) extra virgin olive oil
  • 42.00 gm fresh lemon juice
  • 2 tsp grated lemon rind
  • 350g penne rigate
  • 155g (1 cup) fresh peas
  • 1 bunch asparagus, woody ends trimmed, sliced diagonally
  • 250.00 ml fresh continental parsley leaves
  • 8 (about 80g) thin prosciutto slices, coarsely chopped
  • 250g goat's cheese, crumbled
Instructions:
  • In a large bowl, combine the oil, lemon juice, lemon rind, and season with pepper, whisking until well blended.
  • Boil the pasta in a saucepan of salted water following the package instructions until al dente, adding the peas and asparagus for the last 2 minutes of cooking. Drain and rinse with cold water.
  • Toss the cooked pasta with the zesty lemon dressing, fresh parsley, savory prosciutto, and creamy goat's cheese in a generous serving bowl, then enjoy your delicious creation.

Similar Recipes